Chips/Fries With Malt Vinegar Aioli

4
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"From one of our national supermarkets free monthly magazine July'17."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (140.8 g)
  • Calories 167.3
  • Total Fat - 7.3 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 9.8 mg
  • Sodium - 357.5 mg
  • Total Carbohydrate - 24 g
  • Dietary Fiber - 2.3 g
  • Sugars - 2.7 g
  • Protein - 2.1 g
  • Calcium - 20.2 mg
  • Iron - 0.7 mg
  • Vitamin C - 8.8 mg
  • Thiamin - 0.1 mg

Step 1

Bring a large pot of water to the boil over high heat.

Step 2

Line a baking tray with 3 layers of paper towel.

Step 3

Rinse potatoes under cold water and drain.

Step 4

Add potatoes to the boiling water and when water returns to the boil, gently boil the potatoes for 5 minutes or until completely tender but not breaking apart (a small knife will slip through them).

Step 5

Using a large slotted spoon, transfer potatoes to prepared baking tray, gently pressing potatoes into the paper towel to ensure they dry completely and cool potatoes completely

Step 6

Meanwhile in a small bowl, whisk the mayonnaise, vinegar, Dijon and garlic and season with salt and pepper and refrigerate the aioli.

Step 7

Pour enough oil into a large heavy pot to reach a depth of 5cm and heat of medium-high heat until a deep-frying thermometer reaches 190C or a chip sizzles vigorously when dropped into the oil.

Step 8

Working in 2 batches fry the potatoes for 5 minutes or until deep golden and crisp and carefully transfer chips to a wire rack of a baking tray to drain excess oil.

Step 9

While chips are hot season with salt.

Step 10

Grind black pepper over the chips and sprinkle with tarragon or parsley and serve with the aioli.

Tips & Variations


No special items needed.

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